Teriyaki Chicken and Cauliflower Stir-Fry with Brown Rice
A colorful and satisfying stir-fry featuring tender chicken breast pieces marinated and cooked in teriyaki sauce alongside crisp-tender cauliflower, zucchini, and carrots. The vegetables retain their texture while absorbing the sweet and savory teriyaki flavors. Served over brown rice, this dish makes a complete meal that's perfect for busy weeknight dinners. The combination of protein and vegetables creates a balanced, flavorful dish that's both nutritious and appealing to the whole family.
Ingredients
- 1 lb boneless skinless chicken breast, cut into small pieces
- 1 ½ cups P.F. Chang's Home Menu Teriyaki Sauce, divided
- 2 tbsp vegetable oil, divided
- 3 cups cauliflower florets
- 1 cup zucchini, chopped
- ½ cup carrot, grated
- 2 tbsp green onions, chopped
- 2 tsp sesame seeds
- 2 tsp cilantro, chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 1 cup brown rice
Instructions
- 1
Place chicken pieces in a bowl and marinate with two-thirds of the teriyaki sauce while preparing vegetables
- 2
Heat vegetable oil in a large pan over medium heat
- 3
Add cauliflower and cook for 5 minutes, stirring frequently, until starting to brown and tender but not overcooked
- 4
Add zucchini and carrot and cook for 4-5 more minutes, stirring frequently
- 5
Season vegetables with salt and pepper, then transfer to a bowl and set aside
- 6
Add remaining oil to the pan and add marinated chicken pieces
- 7
Cook chicken for 2 minutes per side until lightly browned and fully cooked
- 8
Return vegetables to the pan and add remaining teriyaki sauce
- 9
Stir to evenly coat chicken and vegetables in sauce and cook for 2 more minutes
- 10
Cook brown rice following package directions
- 11
Garnish with sesame seeds, green onions and cilantro if desired
- 12
Serve chicken and cauliflower over rice
Tips
Don't overcook the cauliflower in the first step to maintain its texture and prevent it from becoming mushy.
Marinate the chicken while prepping vegetables to maximize flavor absorption and save time.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers.
Chicken can be marinated up to 4 hours ahead. Vegetables can be chopped 1 day ahead.
Serve immediately while hot for best texture.
Common Mistakes
Don't overcook cauliflower to avoid mushy texture
Cook chicken thoroughly to 165°F internal temperature
Substitutions
FAQ
Can I use frozen vegetables?
Yes, but thaw and pat dry first. Reduce cooking time slightly as frozen vegetables release more moisture.
How long does this keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat gently to maintain texture.
Can I make this ahead of time?
Best served fresh, but you can marinate chicken and prep vegetables ahead. Cook just before serving for optimal texture.